Confetti Quinoa Salad
As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
If you haven’t heard yet, quinoa has reemerged as a favorite super food. It is a grain-like crop grown for its edible seeds. With a balanced set of essential amino acids, quinoa is a complete protein, hard to find for vegetable based diets. Served savory or sweet, quinoa has a flexible flavor profile.
I found this quick and easy recipe while searching seriouseats.com, one of my favorite cooking blogs for its depth and range. Fresh and savory, this salad is easy to make for a stress-free evening. It doesn’t require a lot of pots and pans to make either – so you won’t have much cleaning to do. The bright and colorful look of this dish will please the eye and the stomach.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 1/2 cups red beans
- 2 shallots
- 1 red bell pepper
- 1 carrot
- 1 jalapeño pepper
- 2 cups fresh corn, cut from cob
- 3 tablespoons parsley
- 1 tablespoon olive oil
- juice of 2 limes
- Sea salt and fresh ground pepper to taste
Preparation:
- Rinse quinoa to remove bitter coating. Then cook quinoa in water for 15 minutes or until fluffy. Set aside.
- Dice shallots, red bell pepper, carrot.
- Seed and mince jalapeño pepper. Keep the seeds for a spicier salad.
- Chop parsley. Combine all the chopped vegetables in a large mixing bowl along with corn.
- Add oil, lime juice, salt, and pepper to the vegetables and stir well to combine.
- Toss quinoa with veggies, serve warm or chilled.
Enjoy!
Nutrition
